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All Journal Jurnal Gizi dan Pangan Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga E-Journal Home Economic and Tourism Gorga : Jurnal Seni Rupa Jurnal Teknologi Pangan dan Hasil Pertanian JURNAL PENDIDIKAN TAMBUSAI Jambura Journal of Food Technology Jurnal Teknologi Pertanian Andalas Ensiklopedia Education Review Didaktik : Jurnal Ilmiah PGSD STKIP Subang Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Eksplorasi Akuntansi (JEA) Journal of Scientech Research and Development Journal of Community Service Ensiklopedia Research and Community Service Review

Lucy Fridayati

Universitas Negeri Padang

Author-ID : 267830

Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Physics Social Sciences Other

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Randang in Nagari Salimpauang, Kabupaten Tanah Datar Hidayatul Rahmi; Lucy Fridayati
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research was motivated by the researchers' curiosity to obtain accurate knowledge about randang in Nagari Salimpauang, Tanah Datar Regency. In addition, the unique randang there is the talua randang, where the taluas are steamed first. The purpose of this study was to identify the ingredients, spices, tools, and processing techniques for randang in Nagari Salimpauang. This type of research is qualitative research with descriptive methods. Data sources were obtained from Bundo Kanduang and women who were experts in making randang. This research data collection technique through observation, interviews, and documentation. Field data analysis which includes data reduction, data presentation, conclusions, and data verification. The results of the study concluded that the ingredients and spices used included beef, chicken, taro, thick coconut milk, shallots, garlic, galangal, ginger, turmeric, red chilies, wheat flour, coriander, lime leaves, bay leaves, and turmeric leaves. The tools used are knife, basin, cutting board, blende, plate, millstone, skillet, sanduak, gas stove, stove, samba plate, and cambuang. Randang processing technique is done traditionally with a furnace and modernly with a gas stove.

Inventory Of Randang Recipes In Nagari Tepi Selo Riva Septia Ningsih; Lucy Fridayati
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 3 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research was motivated by the high curiosity of researchers to obtain accurate knowledge about randang in Nagari Tepi Selo. There is no book that explains the various recipes of randang and the processing of randang in this Nagari. This study aims to make an inventory of the kinds of randang recipes that include ingredients and spices, equipment and processing processes in this Nagari. This type of research is qualitative. Data collection techniques by means of observation, interviews and documentation. Data analysis used in the field is reduction, display, conclusion and verification. The results of this study were the various recipes of randang in Nagari Tepi Selo, namely beef randang, chicken, eggs and jackfruit. Generally, the main ingredient used is beef using wet and dry seasonings. The tools used are cloth sieve, comm, millstone cutting board and blender, stale cauldron, stale sanduak and stove, samba plate. The process of making randang in Jorong Kota, Kaja and Tangah Padang uses a furnace with different spices processing

Utilization Of Butterfly Pea Flower Extract On The Characteristics Of Putu Ayu Nopendra, Wilda Dwi; Andriani, Cici; Fridayati, Lucy; Zulfikar, Dikki; Nurhasanah, Nurhasanah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.12940

This research is motivated by the increasing use of synthetic dyes in society, industry and the market. To reduce dependence on synthetic dyes, natural dyes such as butterfly pea flowers can be used as a substitute for synthetic dyes. Butterfly pea flowers have many health benefits. The benefits of butterfly pea flower extract as a natural dye in making putu ayu can reduce the use of synthetic dyes and can introduce the public that butterfly pea flowers have many benefits. This research aims to analyze the use of telang flower extract as much as 25%, 50% and 75% on the quality of putu ayu which includes shape, color, aroma. This type of research is an experiment with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists with an organoleptic test filling format. The data obtained were tabulated in table form and analysis of variance (ANOVA) was carried out, if different, continued with the Duncan test. The use of butterfly pea flower extract as a natural dye affects the color quality (blue bottom) and texture (soft).

Application Of Personal Hygiene In The Production Process At The Salsabila Gift Shop Darmadi, Nadia Mastura; Yulastri, Asmar; Fridayati, Lucy; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.15622

Hygiene in the production process certainly determines product results, especially production in the food sector. Based on the results of studies at the Salsabila Souvenir Shop, it shows that one of the principles of food sanitation hygiene according to the Indonesian Ministry of Health has not been fulfilled, namely in food processing. In product processing, employees at the Salsabila Souvenir Shop have not paid attention to the requirements set by the Ministry of Health, namely personal hygiene. This research aims to find out how employee personal hygiene at the Salsabila Souvenir Shop is implemented in the production process, so that employees can understand the correct standards in handling personal hygiene so as not to contaminate production results. Employee self-awareness in the field of cleanliness is very necessary to ensure production quality that must be able to satisfy customers. This research becomes a reference material for employee introspection regarding standards for creating a clean work environment. This type of research is descriptive research with a quantitative approach. The subjects of this research were all 15 employees at the Salsabila souvenir shop. The sampling technique uses a saturated sampling technique so that the entire population becomes the sample. The data collection technique was carried out using a questionnaire with a Likert scale whose validity and reliability have been tested. Next, the data was analyzed through descriptive analysis using the assessment categorization method.Based on the research results, it shows that the results of research conducted on the personal hygiene application variable from 15 respondents can be explained that the level of achievement of respondents in the application of personal hygiene in the production process at the Salsabila souvenir shop was obtained at 41% in the low category.Based on the data obtained and analysis of field data, it can be concluded that the Implementation of Personal Hygiene in the Production Process at the Salsabila Souvenir Shop is still in the low category, this is due to the fact that there are employees who do not fully comply with the specified operational standards, such as not wearing work clothes, aprons, and gloves when working, causing the work to be ineffective and the food to become contaminated by bacteria.

Study Of Lemang Kancung Beruk At Dusun Baru Lempur Village Kerinci Regency JR, Mutiara; Fridayati, Lucy
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 1 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

This research to learn and gain deeper knowledge about lemang kancung beruk at Dusun Baru Lempur village, Kerinci Regency. This Lemang is liked by the public because of its different taste and unique shape where the packaging is wrapped in a kantong semar(nepenthes). The purpose of this study was to identify materials, equipment, study processing techniques, describe variants and utility of lemang kancung beruk at Dusun Baru Lempur village. This type of research is qualitative research. The research data were obtained from local community women who are experts in making lemang kancung beruk at traditional events and local community women who are proficient and have made lemang kancung beruk for various events. Data analysis that is data reduction, data presentation, conclusions and verification. The results of the study concluded that the ingredients used included white glutinous rice, black sticky rice, red sticky rice, coconut milk, salt and kantong semar(nepenthes). The tools used are a small bowl, large bowl, spoon, steamer and gas stove. The processing technique are use steaming.

Nutritional Status of SMA N 1 Bukit Sundi Students Solok District Syahada, Rifa; Kasmita, Kasmita; Yuliana, Yuliana; Fridayati, Lucy
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16846

Adolescence is a transition period that is very vulnerable to nutritional problems. Likewise, young women occupy an important position in the flow of human life, because they will become prospective mothers who play a role in preserving and giving birth to quality generations and offspring in the future. The nutritional status of adolescent girls needs to be aforethought, where energy and protein intake, and knowledge about stabilized nutrition affect the nutritional status of adolescents. The attempt of this research was to determine the nutritional status of female students at SMA N 1 Bukit Sundi. The category of research is perceptive with a cross-sectional form. This research was carried out in April-May 2024, with a sample population of 100 people using a simple random sampling technique. Nutritional status was measured by the Body Mass Index (BMI) with data obtained through filling out questionnaires by research subjects, where research results showed that 40% of female students were included in the underweight nutritional category, 44% of female students were included in the underweight nutritional category. normal, 10% of female students fall into the overweight nutritional category, 5% of female students fall into the obese nutritional category level I, and 1% of female students fall into the obese nutritional category level II.

The Effect Of Jackfruit Seed Flour Substitution On The Manufacture Of Choco Chips Cookies Edlin, Dhelsa Arindi; Yelfi, Reno; Fridayati, Lucy; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.633

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung biji nangka pada choco chips cookies sebanyak 50% dan 75% terhadap kualitas bentuk, warna, aroma, tekstur dan rasa.. Jenis penelitian yang dilakukan adalah quasi eksperimen. Data dalam penelitian ini menggunakan data primer. Prosedur penelitian terdiri dari tahap persiapan, tahap pelaksanaan dan tahap penilaian. Instrumen dalam penelitian ini adalah uji organoleptik terhadap produk yang dihasilkan dilengkapi dengan kode sampel. Data dianalisis dengan menggunakan analisis varian (ANAVA), Karena F hitung > F tabel maka dilanjutkan dengan uji Duncan. Hasil penelitian ini adalah terdapat perbedaan yang signifikan dari substitusi tepung biji nangka terhadap kualitas warna (kuning), aroma (harum butter, biji nangka), tekstur bagian luar (kasar), rasa (manis, biji nangka), karena F hitung > F tabel. Sedangkan kualitas bentuk (bulat bergerigi, pipih dan seragam), tekstur bagian dalam (kasar), dan rasa (cokelat) pada choco chips cookies tidak terdapat perbedaan yang signifikan karena F hitung < F tabel.

The Relationship Between Internal Locus of Control and Students Entrepreneurship Interest of SMK Negeri 2 Bukittinggi Azzahra, Tassania Ridho; Yulastri, Asmar; Fridayati, Lucy; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.1386

The research background is the low entrepreneurship interest for students majoring in Culinary at SMK Negeri 2 Bukittinggi. It is assumed because students feel insecure and afraid of failure to open a business. The research purpose is to describe 1) students' internal locus of control, 2) students' entrepreneurship interest, and 3) analyze the relationship between internal locus of control and students' entrepreneurship interest. This type of research uses quantitative methods with a correlational approach. The population of the study was 106 students of class XII Culinary at SMK Negeri 2 Bukittinggi. The research sample 51 people selected by Proportionate Random Sampling. The data collection by questionnaire distributed via the Google form. Data analysis used descriptive analysis and correlational analysis. The results showed that: 1) the level of internal locus of control was in the medium category with a range of 46.2 - 58.8 (51%), 2) the level of entrepreneurship interest was in the low category with a range of 34.4 - 52.8 (47,1%), 3) there was positive and significant relationship between internal locus of control and entrepreneurship interest with a correlation value of rxy 0.628 which is considered strong and Tcount (5.452) > Ttable (2.010). This means that if the internal locus of control is low, the entrepreneurship interest is also low, conversely, the higher the internal locus of control, the higher the student's entrepreneurship interest.

Study Of The Spicy Ulu At Nagari Air Bangis West Pasaman Regency Aprila, Elsi; Zulfikar, Diki; Fridayati, Lucy; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.1391

The researh to learn and gain deeper knowledge about Ulu Podeh at Nagari Air Bangis. The research was conducted in December 2022-January 2023 in Nagari Air Bangis, Sungai Beremas district. To prevent the loss of this traditional cake, efforts are needed to preserve and introduce traditional products to the current generation. This study have purpose for identify the materials, equipment, and study processing techniques. The type of research used is qualitative with a case study approach. The research data obtained from the women leaders in Nagari Air Bangis, local community women who were able and skilled at making Ulu Podeh, and women who had made Ulu Podeh. Data collection tekhniques are carried out by observation, interviews, and documentation. Data analysis that is reduce data, presenting data, conclude and than verify. The results of this study is the the ingredeints for making Ulu Podeh are glutinous rice, coconut milk, palm sugar, pepper, and salt. The tools used in processing Ulu Podeh are pan, stove, bowl, spatula, woden spoon, colander, utility try, and weighing scale. Method of cooking are boilling and roasted.

Development Of Putu Bendera Promotional Media Saputra, Wisnu Edi; Yulastri, Asmar; Fridayati, Lucy; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i1.11031

This research was motivated by the absence of putu bendera promotional media in the form of making putu bendera advertising videos. The purpose of development in this study is to develop putu bendera promotional media in the form of putu bendera advertising videos so that putu bendera is better known to the wider community.This type of research is development research with the development model used is Planning, Production, and Evaluation (PPE). The trials in this study consist of 3, namely validity tests, practicality tests and effectiveness tests. While the data analysis technique used is a descriptive data analysis technique, namely by describing the validity, practicality, and effectiveness of using putu bendera ad videos.The results of this development conclude as follows; (1) Expert validation is declared very valid with an average value categorized as very valid (2) The practicality of the putu bendera ad video based on the practicality test on the putu bendera maker is declared very practical (3) The effectiveness of the putu bendera ad video based on the effectiveness test to the community in Barus District with the effective category. The conclusion of this study is that this putu bendera advertising video is valid, practical, and effective to increase public attraction to putu flag.

Co-Authors Adlim, Rino Fitra Adriani, Cici Al Rafni Alda, Fahmia Anak Agung Istri Sri Wiadnyani Anggita Rizky Yuliandri Anggraini, Ezi Anni Faridah Annisa Afantia Annisa Faradilla Suci Antoni, Pramita Aprila, Elsi Asmar Yulastri Ayu Angrayny Azzahra, Tassania Ridho A’yuni, Qurrata baidar baidar Cici Andriani Darmadi, Nadia Mastura Dikki Zulfikar Edlin, Dhelsa Arindi Elida elida elida Elida Elida Elida Elida Ezi Anggraini Fadillah, Mayang Fahmi, Fithrah Iqlimia Febian Vebyola Fitra, Yelniza Gusnita, Wiwik Halima Zaifi Halmawati Halmawati Harmupeka, Apridanti Hidayaturrahmi, Hidayaturrahmi Indrayeni, Wiwik Islami Arza, Audina El Istiqomah, Tia JR, Mutiara Kasmita Kasmita Kasmita Kasmita Kurnia, Rahmi Lestari, Ninda Tiara Lindra, Maifo Mudhiah, Putri Khansa Muharramah, Riva Mustika, Sari Nopendra, Wilda Dwi Novrita, Sri Zulfia Nurhasanah Nurhasanah Puspaneli Puspaneli Putri Yulianda Walmi Putri, Mia Anggelina Rabiatul Adawiyah Rahmadhani, Suci Rahmi Holinesti Riva Septia Ningsih RR. Ella Evrita Hestiandari Sahputra, Edo Saputra, Wisnu Edi Saputri, Marisa Ayu Sari Mustika sastika, Nadhiya Selviani, Rahma Siregar, Juliana Syahada, Rifa Tama, Yuvran Tanpili, Harum Caisar Ulya, Wafiqah Wirnelis Syarif Wiwik Gusnita Wulandari, Celshea Tiara Yelfi, Reno Yolanda Intansari Yuliana Yuliana Yusmerita Yusmerita Zulfikar, Diki

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